Pork Shoulder Grillades & Grits

Pork Shoulder Grillades & Grits

1

Pork Shoulder Grillades

Instructions

Preheat oven to 300 degrees. Mix creole spice, paprika, salt, and dried mustard together. Place pork shoulder in a large roasting dish and season with half of dried spices. Pour chicken stock in roasting dish. Add fresh thyme sprigs, bay leaves, half of each vegetables, and diced tomatoes. Cover with foil or lid and place in the oven for 8 hours or until pork is fork tender. Remove Pork shoulder and cool in fridge until needed. Strain braising liquid through a fine strainer. Skim any fat that comes to the surface. Place a large saucepan on medium heat and add bacon. Render bacon slowly until all fat is released (about 8min). Add remaining vegetables and spices to the rendering bacon. Cook down vegetables while stirring with a wooden spoon until falling apart. Add tomato paste and flour and continue to cook until all fat and vegetables are absorbed with the flour. Whisk in the braising liquid into the vegetables slowly to prevent lumps. Cook for about an hour while skimming away fat that rises to the surface. Strain sauce through a fine sieve into a large saucepan and place on low heat to keep warm. Remove pork from the fridge and cut into 2” chunks then add to the sauce. Heat pork through and serve with grits and sliced green onions.

Ingredients

1 Boneless Pork shoulder

2 Onions, large dice

2 Red Peppers, large dice

2 Green Peppers, large dice

2 Jalapeno, cut in half

2 cups Sliced Garlic

1 ¾ cups Fresh Thyme

3 Bay Leaves

2 tablespoons Tomato Paste

1 pound Diced bacon

1 gallon Chicken stock

2 teaspoons Cumin

2 teaspoons Creole spice

1 teaspoon Paprika

1teaspoon Dried Mustard

1 tablespoon Kosher Salt

½ cup All Purpose Flour

1 ¾ cups Diced Tomatoes, (14 oz can)

1 bunch Scallions, sliced thinly

4 cups Creamy Grits (recipe follows)

2

Creamy Grits

Instructions

Place the milk in a medium saucepan over medium heat until it scalds (when a skin forms on top and it begins to bubble around the edges). Whisk the grits into the milk and decrease the heat to medium-low. Cook for 10 minutes, whisking occasionally to prevent clumps. Finish the grits by whisking in the butter, heavy cream, salt, and pepper. Cover with a lid, remove from the heat and reserve until needed.